Tag Archives: vegan recipe

Banana Cornmeal Cupcakes

.so..I bought a box of bananas. why not make banana cornmeal cupcakes?

banana cornmeal cupcakes

BANANA CORNMEAL CUPCAKES

makes: roughly 2 dozen

7 bananas 

1/2 tub smart balance 

1 c raw sugar 

1 T vanilla

3 c cornmeal 

2 heaping teaspoons baking powder

2 heaping teaspoons xanatham gum 

1.5 t salt

start by mixing bananas and butter together until mostly smooth (there will be chunks of banana. this is good).

add sugar and vanilla and mix.

in a separate bowl combine the cornmeal, baking powder, xantham gum, and salt.

add the dry to the wet and mix.

bake at 350 for about 30-40 mins (check after 25).

FROSTING

1 tub smart balance

2 bags of powdered sugar, sifted

1/4 vanilla bean, scraped

1 lemon, zested

 

whisk butter in mixer until it is fluffy and light.

add sifted sugar a little at a time at low speed until it is mixed in, then you can increase the speed.

add vanilla and lemon.

taste.

if the frosting is too thin, add more powdered sugar

if the frosting is too thick, add some liquid (water, almond mylk, rice mylk, etc.)

 

 

frost cooled cupcake. top with banana slice.

 

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D A T smoooothie bowl

Cause it’s all about the smoooothie, yo!

Smoothie bowls come in all varieties : acai, green bowls, pb and banana, etc. Basically, whatever you can chuck in a blender, you can use as a base.

 

 

 

First – choose your base : water, juice, coconut water

Second – add your fruit (frozen or room temp) : banana, pineapple, apple, blueberries, etc.

Third – add the extras : acai, peanut butter, greens, superfood powder (lacuma, maca, reishi, etc.)

 

 

Top with granola, nuts and seeds, and more fruit, etc.

 

 

 

E N J O Y.

 

 

 

 

 

 

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K I L L E R Kale Salad

So you wanna make a kale salad, hey? Super easy + simple…why not? This has been a staple in my house for most of the year.

 

KALE SALAD

2 bunches of kale

1 lemon, juiced

3 avocados

sea salt, to taste

pepper, to taste

tomatos, optional

 

Tear the kale into bite-size pieces. Massage the lemon juice into the kale, then add everything else and mix again.

EASY.

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white bean + spinach ragot

it’s that time again, for a terribly lit + iphone-shot photo of the food that I made. I find it really difficult to make food and then shoot it when I am entertaining, so I just snap a quick pic and continue on with the night. Making dinner is about being social and sharing my talents, not taking photos of the food. I find that fear has held me back in the past from posting because the pictures weren’t just right. Well…2015 is the time to get over that.

This is the year! Most of you know i’ve decided to stay in Sydney, Australia for a while. I am in preparation to begin starting my own business, officially! I’m not sure where yet!

& back to the food. This was a dish that was inspired by Italy.

white bean and spinach ragot

 

White Bean + Spinach Ragot w/ Polenta

(serves 4)

ingredients:

1 T extra virgin olive oil (or 1/4 C water)
1 medium yellow onion, chopped
1 red or yellow bell pepper, seeded + chopped
3 cloves of garlic, minced
3 T tomato paste
2 T fresh thyme
1/2 t fresh pepper
1/2 C dry white wine
1 can baby roma tomatoes, undrained
1/2 C vegetable broth
1 bay leaf
1 can cannellini beans, drained + rinsed
4 C spinach
1/2 C fresh basil, chopped
1 pkg of polenta, heated over low-med heat with soy milk or water to get it creamy

 

procedure:

sautee onion, pepper, and garlic with the oil/water. cook until the onions are browning and turning translucent.

add tomato paste, pepper, + wine. let that cook down a little, then add tomatoes, broth, bay leaf and bring to a boil.

lower the heat, add the beans, and let simmer for about 15 minutes.

remove bay leaf, stir in spinach and basil. let stand for about 5 minutes until the spinach starts to wilt.

serve over polenta.

enjoy!

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Chocolate Beetroot Cake

This season of my life has been about learning lessons and this recipe is a direct result of that. The photography is not as professional as I would have wanted, but this is a fantastic recipe that needs to be shared! I think a lot of times our own fears can hold us back from what we want to be doing. I think that if I can’t have the best blog or the best recipes then I should not even try. Uhh, that’s a quick way to never do anything ever and I know that is not the way I want to live. So while it may be a small move, here it is. A fantastic recipe, photographed on my iPhone!

 

chocolate beetroot cake

Chocolate Beet Cake w/ Pistachios

(adapted from: here)

Ingredients: 

2 Medium sized beetroots, peeled and finely grated
185 g Whole Wheat Flour
50 g Coconut palm sugar
5 tbsp cocoa powder
2 tsp Baking powder
Pinch of salt
60 ml Maple syrup (or golden syrup)
50 g Dark chocolate (80% or more)
150 ml vegetable oil
50 ml Non-dairy milk (i used almond)

For the topping:

50 g Dark chocolate (80% or more)
3-5 tbsp non-dairy milk (i used almond)
50 g Pistachios

Procedure: 

Over a low heat, melt the chocolate and maple syrup in a saucepan.

Once melted, remove from the heat and leave to cool slightly whilst you measure all the dry ingredients into a separate mixing bowl.

Stir in the oil and almond milk into the melted chocolate before adding the grated beetroot.

Mix well before stirring in the dry ingredients.

Pour the mixture into a well greased 18cm cake tin and bake in a preheated oven at 180C for 25 minutes of until a skewer inserted into the middle of the cake comes out clean.

Turn out the cake onto a wire rack and leave to cool.

Over a low heat, melt the chocolate and non-dairy milk. Stir constantly!

Pour the chocolate over the cake and spread evenly.

Roughly chop the pistachios and sprinkle over the cake.

Enjoy!

chocolate beet cake side angle

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PB + J breakfast bars

These babies are for real! It’s like I was transported back to child-hood with this flavor combo. PB + J always holds a special place in my heart. Um…move on to the recipe?

pb + j breakfast bars

PB + J Breakfast Bars

1/2 C dried blueberries
1/2 C dried dates
1/4 C agave nectar
1/4 C peanut butter (I used Trader Joe’s unsalted creamy PB)
1 C roasted nuts or seeds (I used sliced almonds)
1 1/2 C toasted oats
Vanilla paste, to taste
1 – 2 t. spirulina

Procedure

1. Process dried dates and blueberries in food processor until a paste is formed.

2. Toast oats. This can usually be done at 350 degrees for about 10 – 15 minutes (just watch the oats so they dont burn)

3. Put dried fruit paste, nuts/seeds, vanilla paste and oats in a bowl.

4. Warm the peanut butter and agave over low heat. Once melted, pour in bowl. Mix together.

5. Put the bars in a pan and refrigerate to set up. In about an hour you can cut them and store them individually.

 

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Whole Wheat Vegan Pizza

I don’t know why I didn’t think to post this sooner. Every time I get together with my family I always make vegan pizza. It’s so aromatic and savory, your taste buds will thank you later!

pizza

Whole Wheat Vegan Pizza

Crust:

2 cups whole wheat flour
1 package active dry yeast or instant yeast
3/4 tsp salt
1 cup warm water
1 tbsp olive oil
1 tbsp honey
spices such as: 
red pepper
thyme
basil
oregano
nutritional yeast
garlic powder
onion powder

Mix the yeast with the warm water, oil, and honey. Let activate. You should it bubbling and foaming a little when it’s ready. Add flour and salt and mix together in a mixer with a paddle attachment and mix for about 5-10 minutes. The dough should be elastic-y. Grease a bowl with olive oil and sprinkle with flour. Put the dough into the bowl and cover with a towel. Let rise.

Toppings:
Vegan pizza sauce (you can make your own if you’d like, but I like to use one with minimal ingredients)
Caramelized onions, garlic, + mushrooms (these can all be made together. Make sure the pan is hot first, add olive oil and then onions. Watch them because they will start to color quickly. Add garlic and mushrooms at the same time. The mushrooms should lose their water in 2-3 minutes. Remove from heat).
Olives
Roasted red pepper
Spinach
Tomatoes
Fresh basil, to be added after pizza comes out of the oven

For assembly: 
Par-bake the crust at 500 degrees for about 5-10 minutes. Set oven to 450 after crust comes out.
Add everything else, except fresh basil and bake for another 10-15 minutes. Add basil.
Eat it up!!
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Raspberry Chocolate Fudge Tart

Two of my favorite things combined in this dessert: fruit and chocolate (and raw goodness). This tart will blow your mind with 1. how simple it is and 2. how good it tastes. I made this tart impromptu for a vegan potluck. So…that means, my measurements are not quite exact, but I can give a rough estimate..

raspberry chocolate fudge tart

Raspberry Chocolate Fudge Tart

(Yields 1- 9″ tart)

Crust:

About 2 cups quick oats

3 medjool dates (cause thats all I had left)

1/4 – 1/2  C cacao powder

approx. 1/4 C maple syrup, grade B

pinch of sea salt

1 t vanilla extract

 

1. Process oats until it is flour-like.

2. Add everything else. Process until the mixture comes together. It should be able to stick together if you pick it up and squish it. If not, add more maple syrup until it does.

3. Line tart pan with plastic wrap or coconut oil to help release when its ready to serve, then just press the crust into the shell, like so:

raspberry chocolate fudge tart crust

 

Filling: 

1/2 C coconut oil, melted

2 t. vanilla extract

3/4 C maple syrup, grade b

1 C cacao powder

pinch of sea salt

 

1. Blend everything.

2. Pour into crust and then refrigerate until ready to eat.

raspberry chocolate fudge tart filling

To serve: 

Top with raspberries, remove from tart pan + enjoy!

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Banana Oat Bread

Banana Oat Bread

Banana Oat Bread

(adapted from here)

(Yields 1 loaf)

Ingredients

1 heaping cup mashed banana
1/3 cup honey (agave, coconut nectar)
1/3 cup unsweetened applesauce
1 teaspoon vanilla
1 Tablespoon flax meal + 3 Tablespoons warm water
3/4 cup unsweetened vanilla almond milk
1 1/2 cups oat flour
1 cup rolled oats
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon

 

Procedure

1. Preheat oven to 350 degrees. Spray the loaf pan.

2. Mix the flax meal and water together and let it gel up (this will be the egg replacer).

3. Combine banana, honey, unsweetened applesauce, vanilla, and almond milk together.

4. In the mixing bowl mix all the dry ingredients together, then add the wet ingredients and flax combo. Mix until combined.

5. Pour in loaf pan and bake for about 60 minutes. The center should come out clean.

Let is cool and eat up!

 

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raw summer peach tart

#noms for sure!

Over the weekend I had the privilege to work with Sharon of Raw and Awesome to host a raw food meetup where we watched the documentary Simply Raw: Reversing Diabetes in 30 Days which took a group of 6 regular Americans from different ages and walks of life all suffering from diabetes (type 1 and 2) and sent them to a ranch for 30 days. During their time at the ranch the group was fed only raw food and encouraged to walk, take yoga, and be together. By the end of the 30 days 4 of them were off insulin completely, 1 went home early, and 1 was down to 1/6 of the insulin intake. The whole experience promoted the idea the of detoxing the whole body: mental, emotional, spiritual, and physical.

The idea of health is a whole body experience. When we chose to be healthy we need to remember that health is a state of mind. To be healthy in the spirit promotes health in the mind, which promotes health in the emotional and physical. It’s all connected!

And finally on to the food!!! Specifically this beauty below: Summer peach tart w/ cashew creme

 

rawpeachtart

Raw Summer Peach Tart w/ Cashew Creme

(makes 1 – 9″ tart)

(adapted from everyday raw desserts)

CRUST:

1 cup almonds
1/4 cashews
3 T honey
1 T coconut oil, melted
1/4 t salt
1/8 t vanilla bean paste
FILLING:

3 C cashews, soaked for 1 – 2 hours
1/2 C peeled and sliced peaches
1/4 C lemon juice, fresh
3/4 C honey
1 t vanilla bean paste
1 t cinnamon
1 t salt
3/4 C coconut oil, melted

 

Process almonds and cashews until it coarse. Add remaining ingredients and pulse until it comes together and then press into a tart pan with a removable bottom. (TIP: line the tart pan with plastic wrap or tin foil to guarantee that it will come out in one complete piece.) Store in fridge while you make the filling.

crust

For the filling, blend all ingredients EXCEPT COCONUT OIL until smooth. Add the coconut oil and blend until completely combined, do not overblend. Pour filling into shell and refrigerate.

peach tart filling

Top with fresh peaches.

Enjoy!

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